In a medium bowl, combine shallot and vinegar. Let mixture stand for about 15 minutes.

Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, gradually add olive oil, and mix until smooth and creamy. Chill for at least 1 hour. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.

Written by Joyce Peters — October 09, 2018

Welcome

We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.